Red curry vegetables

Prep 20 mins | Cook 10 mins | Serves 4

1 tbs peanut oil
1 onion, cut into thin wedges
2 garlic cloves, crushed
¹⁄₄ cup Thai red curry paste
2 zucchini, thinly sliced diagonally
1 red capsicum, trimmed, deseeded and sliced
1 bunch broccolini, cut into 4 cm lengths
115g pkt fresh baby corn, halved
270ml can light coconut milk
125g mini Roma or grape tomatoes, halved
2 tbs lime juice
2 tbs roasted cashews, chopped
Steamed jasmine rice and lime wedges, to serve

Step 1 Heat a wok over high heat. Add oil and heat until hot. Add onion and stir-fry for 2 minutes. Add garlic and curry paste. Stir-fry for 1 minute until aromatic.

Step 2 Add zucchini and capsicum. Stir-fry for 1–2 minutes until just tender. Add broccolini, corn and coconut milk. Stir-fry for 2 minutes.

Step 3 Toss through tomatoes and lime juice. Stir-fry for 1 minute. Sprinkle with cashews and serve with steamed jasmine rice and lime wedges.

Good for you ... Broccolini

An excellent source of vitamin C, one of the vitamins that contributes to the body’s immune function.

A good source of beta carotene, which the body converts to vitamin A. This vitamin is necessary for the structure and function of our skin and also for normal vision.

Provides folate, one the B vitamins needed for normal blood as well as growth and development in children.

A good source of dietary fibre, which is important for maintaining the function of the intestine.